We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Gingerbread-Spiced Candied Pecans
Holiday 2011
With just the right amount of spice and a touch of heat, you’ll find these sweet crunchy nuts deliciously addictive. If you decide to double the recipe, be sure to use two cookie sheets instead of one, otherwise you’ll end up with a mass of pecans all stuck together.
1 tbsp (15 mL) salted butter
2 tbsp (30 mL) honey
1 tbsp (15 mL) sugar
1 tsp (5 mL) ground ginger
1 tsp (5 mL) ground cinnamon
¼ tsp (1 mL) ground cloves
Pinch cayenne
Pinch salt
2 cups (500 mL) pecan halves
1 Preheat oven to 300°F (150°C).
2 In a medium saucepan, melt butter over medium heat. Add honey, sugar, spices and salt, and stir to combine. Remove from heat, add nuts and stir until evenly coated. Turn nuts onto a parchment-lined cookie sheet, arrange in a single layer and bake for 20 to 25 minutes or until fragrant and crisp. Allow to cool completely before breaking apart any that have stuck together. Store in an airtight container until ready to use.
Makes 2 cups (500 mL)
